Let me geek on you for a little. Staub is French made and has been around for a few hundred years. Every cast iron pot and pan they make is poured in it's own individual sand mould, baked a 800˚, then destroyed. Their cast iron is triple enamel coated, that means zero of the high maintenance required with your Mom's cast iron cookware - this is "cook and toss in the dishwasher" cookware.... I can go and on about Staub, and I haven't even touched on how it looks! You may have heard of their competitor, Le Crueset? Not bad cookware, but there's a few very specific reasons why many (including myself) prefer Staub...

Staub cocotte's have flat lids with trademarked self-basting spikes. Independent tests have shown this keeps food 9 times more moist than Le Crueset’s domed lids that transfer moisture from the lid to the outside of the food.